Tuesday, September 22, 2015

Hi Guys,
It's officially fall and I am soo happy about it! I can't wait for the weather to start getting a little cooler in South Florida so that I could leave my windows open at night. In addition this weather change signifies soup season. I absolutely adore soups and appreciate their simplicity and diversity. I am challenging myself to make a few varieties of soup this month through October, I will post my favorites on this blog, beginning with this one.

To commemorate the first week of fall I made an Amber Autumn Soup with spinach, roasted chicken, and sweet potatoes. It was a major hit with my friends the other night when I made it for our get together. I hope you guys find it just as delicious as they did.

The recipe goes as follows:Amber Autumn SoupIngredients:

3-Medium Sweet Potatoes (peeled & chopped medium)

1-Onion small diced

3-Cloves of Garlic minced

2-Cups Fresh Spinach

1-Bay leave

1/2- A Whole Roasted Chicken (pulled apart)

3-Tbs oil

3-Cups Chicken Stock

Salt & Pepper

Direction

In a pot heat up oil toss in garlic till fragrant then sweat onions and add sweet potatoes, bay leaf, add in chicken stock. Place heat on medium and let simmer till sweet potatoes are soft. Using a blender carefully blend 75% of the contents in the pot till smooth( you can blend all of it, if you desire a smooth texture). THE SOUP WILL BE HOT BE CAREFUL. Add blended portion back to pot, stir, season and taste. Add in spinach and pulled chicken stir till everything is evenly hot tempered, plate then serve. I garnished with green onions, however croutons, pesto, or sour cream are all great garnishes as well.

I guarantee this soup will be a hit to all who partake and a staple for you this fall.

Monday, September 7, 2015

Can you believe that its almost Fall? I am excited because Florida really only has two seasons Summer 80% of the time and Fall the other 20%. This will be a welcomed change. however since it has not arrived, the Summer sun will still be enjoyed by me, which is why I have been eating lighter these days and incorporating more salads into my diet.

The other week I had an amazing salad at work with kale greens,tomatoes cheese and a nice vinaigrette topped with Oven Baked Garlic Butter Swai. Swai is one of my favorite lighter fish to eat but it gets boring,so here is a recipe to switch it up. The recipe I am about to share can be used for all fish and poultry if you choose.

Directions:
Pre-heat the oven to 350 degrees. Spray a sheet pan with olive oil, take Sawi fillet sprinkle salt and pepper on both sides. Then add blackening seasoning and place in the oven for 7 minutes. Remove from heat and place 2 tsp of garlic butter on the top then sprinkle with Parmesan cheese. Place back in the oven for 5 minutes or until cheese is golden brown, then serve.Garlic Butter:

2-Stick of Unsalted Butter

4-Garlic Clove (minced)

2-Tbs Fresh Parsley (minced)

2-tsp Salt

Parchment Paper

Directions:

Remove butter from fridge and let it soften at room temperature for about 5 minutes. Place in a mixing bowl, blend till smooth with salt. Remove soften butter, place in a bowl and add parsley and garlic. Add garlic butter mix to center of parchment paper and tighten the ends and gently roll till a long circle shape is created, then place in the fridge to harden.